Chilli Potato Fingers

One of the most popular dishes in Indian-Chinese cuisine is the Chilli Potato. I call it Chilli Potato Fingers because I use the French fries cutter to make the fingers. This way I can have uniform size of the vegetable and I can effortlessly cut large number of potatoes in no time. It also helps in cooking the vegetable uniformly. It is a very popular party dish and sometimes when I am in a hurry, I use the frozen fries to make it.

Ingredients:

5 large potatoes (I have used Idaho)
Dry corn flour to dust the potatoes
Canola oil to deep fry
1 cup green bell pepper julliens
1/2 cup spring onions, finely sliced
4 tbsp canola oil

For the sauce, mix in a bowl:

3 tbsp vinegar
2 tbsp soy sauce
2 tbsp tomato paste
1 tbsp Sriracha sauce(red chili sauce)
1 tsp red chilli powder
1 tsp raw brown sugar
1/2 tsp pepper powder
Salt to taste

To be finely chopped

1 full bulb of garlic
3-4 green chillies
3" ginger
1/2 cup coriander leaves.

Method:

1. Peel and wash the potatoes and cut it into fingers. Dry the washed potato fingers and coat well with dry cornflour powder.
2. Heat oil and deep fry the dusted potato fingers till it is golden brown. Drain on a kitchen towel.

3. Heat a wok on high flame and add canola oil. Fry the chopped ginger-garlic-green chillies for a minute.

4. Now add the sliced bell pepper and the spring onions. Fry for a couple of minutes.

5. Add the prepared sauce and fry for a minute. Add 1/2 cup water and bring to a boil.
6. Add the potato fingers and mix well. Garnish with coriander leaves.

7. Enjoy with fried rice or noodles or just as an appetizer.